Chocolate chip potato poppers for breakfast

The Idaho Potato Commission Web site, www.idahopotato.com, has added a new recipe feature called "Watching Waistlines and Wallets," recession-proof recipes designed to keep waistlines trim and wallets full.

In a large bowl, stir together the flour, potato flakes, sugar, baking powder, cinnamon and salt until mixed. Stir in milk, egg whites, oil and vanilla extract until blended. Add the chocolate chips and mix well.

Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake for 14 to 17 minutes, or until golden in color and a toothpick inserted in the center comes out clean

Loosen the edges of each muffin with a knife, and transfer them to a wire rack to cool completely. Makes 12 servings.

Bake at 350 degrees for 50 to 55 minutes, until cake springs back when lightly touched and begins to pull away from the sides of the pan.

Cool in pan for 15 minutes. Remove from pan and cool completely on a wire rack. Before serving, sprinkle with confectioners sugar or frost with cream cheese frosting. Makes 12 servings.

Peanut Butter Balls

Sent by Carleen Curran

2 cups plain peanut butter

2 cups confectioners' sugar

4 tablespoons melted butter

3 cups Rice Krispies cereal

1 pound or more of milk chocolate melts (chocolate used for candy making)

Place the confectioners sugar, peanut butter, Rice Krispies and melted butter in a large mixing bowl. Mix thoroughly and form one big ball. Refrigerate for a few hours or overnight.

Pinch off bits of the big ball and roll into small balls, the size of a walnut.

Melt a few of the chocolate melts at a time (about a full cup) in the microwave.

When all the chocolate is melted, drop a few balls at a time into the chocolate and stir them around with the tip of a spoon, so they are coated on all sides. With a slotted spoon remove the balls from the chocolate. Place on waxed paper and let thoroughly dry. Refrigerate until ready to serve or freeze for later use. Makes 80 to 100 peanut butter balls.

Peanut Butter Fudge

Sent by Betty Hayle

2 pound box confectioners' sugar

1 stick butter (no margarine)

1 cup evaporated milk

1 jar (18 ounces) peanut butter

10 ounces mini marshmallows

Combine confectioners' sugar, butter and milk in a large pan. Slowly heat until mixture comes to a rolling boil. Boil about 6 minutes, or until 234 degrees (soft stage) on a candy thermometer.